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Chocolate chip cookies get a boost of flavor from bananas, cinnamon, and nutmeg. These cookies are slightly crisp on the outside, yet light and moist on the inside.


Butter or margarine, softened
: 100 g/4 oz
Demerara sugar
: 100 g/4 oz
Egg, lightly beaten
: 1
Vanilla essence
: 1/2 tsp
Banana chips
: 100 g/4 oz
Self raising flour
: 175 g/6 oz
Chocolate chips
: 50 g/2 oz

Banana And Chocolate Chip Cookies


  • Lightly grease two baking trays. Cream the butter or margarine with the sugar until very soft, light and fluffy.
  • Spread the banana chips between two pieces of greaseproof paper and crush them lightly with a rolling pin.
  • Stir the banana chips into the creamed mixture, together with the flour and chocolate chips.
  • Drop heaped teaspoonfuls of the mixture, sufficiently apart to allow room for spreading, on to the prepared baking trays and flatten slightly with the back of a fork.
  • Bake in a moderate oven (170C, 325F, gas 3) for 15-20 minutes, or until golden.
  • Leave the cookies to cool on the trays for a few minutes before transferring them to a wire rack to cool completely.
  • Variation Chocolate and nut chip cookies: follow the method for banana and chocolate chip cookies, but replace the banana chips with 50 g/2 oz roughly chopped walnuts.